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Wild Mushroom Pesto Pasta
Serves 4
If you like the make-ahead convenience and robust flavor of pasta with pesto sauce,
try Elizabeth's version made with a mixture of wild and cultivated mushrooms, roasted to bring
out their meaty flavor. You can find truffle oil in specialty foods stores. It's an expensive
luxury ingredient, but a little goes a long way. For an easy hors d'oeuvre, you can make
crostini by spreading the pesto on thin rounds of toasted baguette.
Ingredients 1 pound mixed wild, cremini, and button mushrooms1/4 cup dry sherry 2 tablespoons olive oil 1 1/2 tablespoons soy sauce 1/4 teaspoon freshly ground black pepper 1/4 cup pine nuts, toasted 1/4 head (about 6 medium cloves) roasted garlic 1/2 cup freshly grated Parmesan cheese 1/4 cup finely chopped fresh flat-leaf parsley 1 teaspoon finely chopped fresh rosemary leaves 1 teaspoon freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 tablespoon white truffle oil, plus more for serving 1 pound angel hair pasta |
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Preheat the oven to 400°F.
Toss the mushrooms in a large bowl with the sherry, olive oil, soy sauce, and pepper. Spread out on a baking sheet in an even layer, making sure the mushrooms aren't too crowded. Roast for 30 minutes, until the mushrooms turn golden and have given up their juices. Remove from the oven and allow to cool to room temperature. Transfer the mushrooms and any accumulated juices to the bowl of a food processor.
Add the pine nuts, roasted garlic, and Parmesan to the food processor and pulse to a coarse purée. Remove the lid, scrape down the sides, and add the parsley, rosemary, and lemon juice. With the motor running, pour in the extra virgin olive oil. Transfer to a bowl, adjust the seasoning as necessary, and stir in the truffle oil.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions. Drain the pasta, reserving 1 cup of the cooking liquid.
Place the pasta in a large bowl. Add the mushroom pesto and reserved cooking liquid and toss until well combined. Taste and adjust the seasoning as necessary. Serve at once, with an extra drizzle of white truffle oil if desired.
